Asian Stuffed Peppers

I've been wanting to do stuffed peppers for a while now but everyone in my house starts complaining as soon as I mention it.  Tonight is my birthday and I can make whatever I want and no one can say a word so I decided to make these peppers.  I'm totally in love with ground turkey with Asian flavors and could eat it all day long so I decided to stuff it with my favorite.  I used baby red bell peppers so I only needed to bake them about 20 minutes until the peppers were really soft and tender.  I imagine using full sized peppers might take a bit longer.  I also opted to not mix my rice into my mixture as I originally planned to do for no reason other than my rice cooker was taking way to long cooking the rice and I didn't feel like waiting on it.  So I served it over brown rice instead.  This was a huge hit with my kids.  My husband of course doesn't care for ground turkey, peppers, onions or brown rice so I didn't expect him to jump up and down over it.  My 2 year old absolutely loved it and ate his entire pepper too before asking for more. 

Filling:
1lb. ground turkey
8 small red bell peppers
1/2 red onion
1/4 c. hoisin sauce
1/3 c. low sodium soy sauce
1/4 c. chili sauce (or any spicy Asian sauce)
1 tsp. olive oil 


Preheat oven to 375.  Chop the onion and 2 of the small bell peppers and add a bit of olive oil to a skillet and saute until just tender. Meanwhile slice the remaining peppers length wise and scoop out inside seeds and flesh to give the meat a place to rest.  Now, add ground turkey to pan with the onions and peppers and cook until not longer pink.  Add in the soy sauce, hoisin sauce and chili sauce and allow to cook a few more minutes.  Now taste to determine if you need salt as I don't add extra because the soy sauce is salty enough.  Place peppers on a non-stick baking sheet (or simply spray baking sheet with pam).  Fill peppers to the top and bake 20 minutes or until tender.  Serve over brown rice.